Cream of Cauliflower Soup

Prep Time:
10 minutes
Cook Time:
30 minutes
8 servings

Healthy Cooking from H-E-B


4Tbsp.H-E-B Olive Oil,

1container (5 oz.)H-E-B Chopped Sweet Onion,

2H-E-B Ready Fresh Go! Garlic Cloves, chopped,

1head ofcauliflower, outer leaves and core removed and florets chopped,

2c.Central Market Organics Chicken or Vegetable Broth, regular or low sodium,

1tsp.ground white pepper,

1/2tsp.Central Market Organics Ground Nutmeg,

2c.H-E-B Fat Free Half and Half,

2Tbsp.fine chopped parsley,

1c.H-E-B Shredded Swiss or Romano Cheese,

1/2tsp.Central Market Organics Crushed Red Pepper (optional),


1Heat a large heavy bottom soup pot over medium heat for 3 minutes. Add 2 Tablespoons of olive oil and onions and stir-fry for 5 minutes until onions are creamy colored and translucent. Add the garlic and stir-fry one minute.

2Add the chopped cauliflower and stir-fry for 3 minutes. Add the chicken or vegetable broth and bring the soup to a boil, reduce heat to medium low and cook uncovered for 15 minutes or until cauliflower is tender. Stir in the half and half and remove from heat.

3Puree the soup in small batches in the food processor or blender (you can also use a hand held immersion blender) and put soup back into the pot. Season the soup with the remaining 2 Tablespoons of olive oil, white pepper, nutmeg, salt to taste and crushed red pepper if desired. Cook soup 5 more minutes. Serve soup and garnish with a sprinkle of chopped parsley and 2 tablespoons of shredded cheese.

Nutritional Information

Calories: 140, Total Fat: 7g, Cholesterol: 10mg, Sodium: 95mg, Carbohydrates: 12g, Dietary Fiber: 2g, Sugar: 8g, Protein: 7g

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